Chicken Katsu Curry

March 10, 2021

Chicken Katsu Curry

When it comes to takeaways, I love choosing Japanese food. Having some sushi as a starter and finishing off with a katsu curry is so satisfying to me! Katsu curry sauce is very easy to make at home and is a great way to sneak veggies into your meal. Side bar – sushi is also way easier to make than you would imagine. Rich and I love it for a stay at home date night ?

Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes Serves: 2

Ingredients
– 2 Chicken Breasts
– 1 Egg
– 100g Crushed Nuts (I used Cashew & Almonds)

For the Sauce:
– 1 Onion
– 2 Garlic Cloves
– 10g Ginger
– 1tbsp Medium Curry Powder
– 1tsp Turmeric
– 1tbsp Plain Flour
– 2 Carrots, Peeled & Grated
– 300ml Chicken Stock

– 150g Rice
– 2 Spring Onions

Step 1
To make the sauce, put some oil in a saucepan and add the onion and garlic, roughly chopped. Cook slowly over a medium heat for 5-6 minutes until softened and lightly brown.

Step 2
Add the ginger, curry powder, turmeric and Flour. Mixing well until combined.
Next add the grated carrots and chicken stock, leaving to simmer for 15-20 minutes.

Step 3
Preheat your oven to 200c
Crush your nuts using a food processor or the end of a rolling pin and place into a large bowl.
In a separate large bowl, whisk your egg until combined and add salt and pepper seasoning.

Step 4
Take your chicken breast and coat it with egg then sprinkle the nuts to fully cover the chicken. Place it on a baking tray and repeat for the other breast.
Place the tray in the oven baking for 20 minutes or until golden brown and cooked through.

Step 5
Cook your rice in boiling water as per the packet instructions, usually for around 15 minutes.

Step 6
Using a stick blender, carefully blitz the sauce until smooth. Adjust the seasonings to taste if necessary and leave to simmer whilst the rice and chicken cooks.

Step 7
Slice the spring onion and add to your rice for the last minute of cooking.

Step 8
Drain your rice and portion out onto two plates.
Remove the chicken from the oven, slice into 1cm thick pieces and arrange on your plate.
Spoon over your katsu sauce and enjoy!

Options
I love the additional flavour and texture that the nuts add but you can of course switch this out for regular breadcrumbs if you would prefer.
You can use mild curry powder if you would prefer it to be less spicy.
You can also make this as a vegetarian meal by using a meat free alternative (I’ve previously used breaded escalopes removing the need to make the nut crumb) and switch to vegetable stock in your sauce.